Preheat oven to 400F°

Place cubed squash in a food processor and shred or finely dice

Melt ghee to large pan over medium heat

Add the diced squash and cook for about 10 minutes until it softens and begins to brown a little - stirring occasionally to move it around

While squash is cooking, peel and cut apple into four sections

Remove core from each piece and roughly chop into a few more pieces

Add to food processor and shred or dice apple

When squash is softened, add apple, spices, and honey to pan and stir to mix

Cook for another five minutes until apple is soften the mixture turns a deep golden brown

Remove from heat and stir in raisins

Allow to cool for 5 - 10 minutes

Move to a mixing bowl

Whisk eggs and coconut milk together

Stir in a third of the coconut milk until it is incorporated

Stir in the rest of the coconut milk

Place four ramekins into a larger baking dish

Divide mixture evenly among the ramekins

Drop chopped pecans over the tops of the mix in each ramekin

Dust with a little nutmeg

Pour cool water in larger baking dish so it surrounds the ramekins and comes up nearly halfway

Bake for 30 - 35 minutes until custard is set

Cool on wire rack for 10 minutes if serving warm

Cool completely on wire rack and then refrigerate for at least two hours if serving chilled